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Pesto Salad with Barley, Asparagus, Mozzarella & Tomatoes

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Pesto Salad with Barley, Asparagus, Mozzarella & Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

This Mediterranean salad recipe really packs a flavour punch. I love the texture of the barley combined with a hit of garlicky basil pesto. You could serve this with whatever roast veg you like. Made in your Magimix Cook Expert.

  • 100g Parmesan (block)
  • 60-100g fresh basil (around 1 bunch)
  • 60g virgin olive oil
  • 40g pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 250g unpearled barley
  • 2 bunches asparagus, woody ends trimmed
  • vine-ripened tomatoes, or larger tomatoes quartered
  • 4 mozzarella balls (or 8 bocconcini balls)
  1. Preheat oven to 180 degrees.
  2. Place parmesan in thermal bowl. Mill on speed 18 using the EXPERT program.
  3. Place parmesan, basil, olive oil, pine nuts, garlic and salt in the large food processor bowl. Mix on speed 11 until combined. Set aside while you cook the barley.
  4. Place the barley, along with 1.5 litres water in the thermal bowl. EXPERT / 45 minutes / speed 0 / 95 degrees / cap ON. Drain under cold water to cool.
  5. While barley is cooking bake the asparagus and tomatoes in the oven for 30 minutes, drizzled with a splash of olive oil.
  6. Mix together the pesto and the barely, and serve with the roasted asparagus and tomatoes, and torn mozzarella. Drizzle with olive oil and sprinkle with black pepper before serving.


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